THE LATEST FROM THREE FARMERS
This recipe comes to us from Johanna Adriaanson and you can follow her on Instagram and also stay tuned for more great recipes from her!
- ½ cup walnuts
- ¼ cup camelina oil
- 3 eggs
- 1 tbsp honey
- ½ cup almond flour
- ¼ tsp cinnamon
- ½ tsp baking soda
- 1 tbsp chopped fresh rosemary
Preheat oven to 350*C. Pulse the walnuts in any blender/food processor until meal like consistency. Add the eggs, camelina, honey, and mix by hand. (Pro tip: oil the tbsp. with camelina oil and the honey will slide right out!).
In a separate dish combine almond flour, baking soda, cinnamon and chopped rosemary.
Combine both and pour into a greased 9″ x 5″ x 2 1/2″ loaf pan. Cook for 20-25 minutes or until fork comes out clean.
Let cool for 45 minutes before slicing and serving! Slices will be about the size of a classic biscotti. Perfect with a everything from a chicken dinner to your morning coffee or an afternoon snack. So versatile!
Store in the fridge for up to a week. Try with butter or a nut butter!